1. Wash the partridges under cold running water and pat them completely dry with paper towels. Sprinkle them inside and out liberally with salt and a few grindings of pepper, then dip each bird in flour and shake it vigorously to remove any excess.

2. In a heavy 1½-to 2-quart casserole, cook the bacon in the olive oil over moderate heat, stirring occasionally, until crisp and golden. With a slotted spoon, transfer the pieces to paper towels to drain.

3. Heat the fat remaining in the casserole over high heat until it splutters. Add the partridges and brown them well on all sides, turning them with tongs and regulating the heat so they color quickly and evenly without burning.

4. Transfer the birds to a plate. Pour off and discard the fat from the casserole and in its place add the wine and water. Bring to a boil over high heat, meanwhile scraping in any brown particles clinging to the bottom and sides of the casserole.

5. Return the partridges and bacon to the casserole and add the garlic, cloves and bay leaf. Cover tightly, reduce the heat to low and simmer undisturbed for 30 minutes. Add the onions, potatoes and carrots, cover again, and cook for 15 minutes longer.

6. Then add the green peas and simmer covered for about 5 minutes more or until the partridges and all of the vegetables are tender.

7. Garnish with the parsley and serve at once, directly from the casserole, or if you prefer, transfer the partridges and vegetables to a heated platter.